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Cooking instructions

Take the pizza dough from the refrigerator and bring up to room temperature.

Preheat oven to 290 degrees Celsius (555 F).

Lightly oil and preheat a ceramic pizza stone for 10 minutes.

Heat a saute pan on medium heat, then add 1 tablespoon of olive oil. When hot, add the bacon slices. Cook each side for 3-5 minutes, or until almost crispy. Adjust the heat accordingly to make sure that the bacon doesn’t burn. Remove the cooked bacon onto paper towels to drain.

On a flat surface, dust plain flour and semolina flour liberally onto a minimum of 10 inch space. Place the room temperature pizza dough ball onto the dusted flour and sprinkle a little more of both flours on the top of the dough ball.

Use your fingers to flatten the dough into a disk. Take the disk into your hands and let gravity help you stretch the dough out by picking up one edge of the dough, let the rest of the dough slowly stretch down from your hands. Then start rotating the dough with your fingertips and thumb grip either clockwise or counter-clockwise until you feel the dough has an even thickness all around and it is the size of a dinner plate (about 10 inches).

Carefully remove the preheated pizza stone from the oven and place onto the stove top.

Lightly dust the pizza stone with more semolina flour, and place the stretched pizza dough onto the stone. Make sure the dough is a circular shape.

Drizzle the olive oil on the dough and brush over the entire surface with a pastry brush. Sprinkle the mozzarella cheese evenly onto the dough, leaving the edges uncovered (about ½ inch).

Place the pizza stone with the uncooked pizza into the oven and bake for about 5 minutes to start baking the dough and melt the cheese. Remove the stone from the oven once again.

Rough chop the cooked bacon and sprinkle over the mozzarella. Crack two eggs onto the cooked cheese. Season with salt and pepper and place the pizza back into the oven for about another 3-5 minutes to fully cook the pizza dough and cook the eggs to sunny side up. The pizza crust should have a golden-brown colour.

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